German Fritters

Ingredients

• one pint of milk
• one ounce of butter
• a dust of salt
• four ounces to five ounces of the finest sifted flour
• three whole eggs
• a teaspoonful of rum

Method

1. 1

   Make a batter with milk boiled up with butter and a dust of salt.

2. 2

   When boiling, stir in very gradually flour and stir till the batter leaves the sides of the pan, when it should be left to stand till quite cold.

3. 3

   Then add eggs and mix them in gently.

4. 4

   Have the frying fat fairly hot, but not actually boiling, and drop in the batter in small teaspoonfuls, when it will form round balls, which must be kept constantly moved to preserve their shape, and colour them evenly.

5. 5

   When little cracks appear on their surface, they are ready.

6. 6

   Serve with liqueur-flavoured cream.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 88. The excerpt below is the record exactly as published.

GERMAN FRITTERS MAKE a batter with one pint of milk boiled up with one ounce of butter and a dust of salt. When boiling, stir in very gradually four ounces to five ounces of the finest sifted flour and stir till the batter leaves the sides of the pan, when it should be left to stand till quite cold. Then add three whole eggs and a teaspoonful of rum

Cook this with the app: pantry check, scaling, and the assistant.